Fast Cure?

Discussion in 'Smoking Bacon' started by txspazz, May 7, 2015.

  1. txspazz

    txspazz Newbie

    So, I entered one of my bacon recipes in a local contest and found out I was one of the finalists and they would let me know when the judging would be.  I just got a call letting me know that judging would be Saturday at noon.

    I'm curious if it is possible to cure a pork belly in 48 hours.  The recipe is a wet cure and a hot smoke then oven baked.  Any thoughts on how it would turn out if I let it cure for two days in a vacuum?  The goal will be to get the flavor in to the belly.

    My other option is I have about 8 slices that have been in the fridge since the last batch I made about six weeks ago.
  2. It looks like you will be using your old bacon. You could start a new batch and show them how the process works but it will not he cured in time unless you have a very thin belly.

    Happy smoken.

  3. txspazz

    txspazz Newbie

    Thanks David, that is about what I figured.  I guess it's a good thing I had an emergency reserve.
  4. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I've never tried it but you could slice your raw belly and then cure it. Less then a quarter inch would only take 12 hours or less.

    :dunno ....... just a thought
    Last edited: May 8, 2015

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